Combine the wine and sugar in a saucepan. Stir over low heat until sugar is dissolved. Increase heat to medium-high and bring to the boil. Cook, uncovered, for 4?5 minutes or until reduced by half. Remove from heat and gently stir in the raspberries.

Step 2

To make the zabaglione, use a wire balloon whisk to whisk egg yolks and honey in a medium heatproof bowl until thick and creamy. Place over a pan of simmering water (make sure base of bowl doesn't touch water). Gradually whisk in marsala and cook, whisking the mixture and scraping down side of bowl occasionally, for 8?10 minutes or until mixture is thick and pale and a ribbon trail forms when whisk is lifted from mixture.

Step 3

Spoon raspberries and syrup among serving glasses. Top with warm zabaglione and serve.